Cream of Celery soup
Cream of Celery soup

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a special dish, cream of celery soup. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Cream of Celery soup is one of the most popular of recent trending meals in the world. It’s easy, it is quick, it tastes delicious. It is appreciated by millions daily. They’re nice and they look fantastic. Cream of Celery soup is something which I’ve loved my entire life.

Free UK Delivery on Eligible Orders Cream of Celery Soup Originally, the older varieties of so-called 'dirty' celery from the flat, black-earthed Fenlands of East Anglia had a short season - from October to January. Heat the oil in a saucepan and cook the garlic, onion and celery over a low heat for five minutes, until softened. Transfer the soup to a blender.

To get started with this particular recipe, we must first prepare a few ingredients. You can have cream of celery soup using 13 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Cream of Celery soup:
  1. Get Soup stock
  2. Take 1 bunch celery
  3. Prepare 2 diced sweet onion
  4. Prepare 2 tbsp light margerine
  5. Make ready 2 cup low sodium chicken broth
  6. Prepare 1 cup white cooking wine
  7. Make ready 1/4 tsp salt (optional)
  8. Make ready 1/4 tsp pepper
  9. Prepare Cream base
  10. Take 2 cup nonfat milk
  11. Prepare 1 can evaporated milk
  12. Take 1/2 tsp parsley
  13. Take 1/4 tsp nutmeg

Add the chicken broth and milk/cream and stir until the mixture is smooth. Increase the heat and bring it to a simmer. NO ARTIFICIAL COLOURS OR PRESERVATIVES For this celery soup I wanted it simple yet thick/creamy in texture. When I want to thicken up a soup I usually add in chopped potato but you can also use cream (just stir it in at the end).

Instructions to make Cream of Celery soup:
  1. Chop celery into small pieces. Use the entire bunch (~4 cups). Reserve the leaves for garnish.
  2. Chop onions into small chunks.
  3. Melt light margerine into a large saucepot or dutch oven. Add celery and onions and saute for ~5 minutes.
  4. Add wine, chicken broth, salt and pepper. Simmer for 15 minutes.
  5. While celery stock is on simmer, combine evaporated milk and skim milk and heat on low. Stir to keep from scalding.
  6. Remove celery stock from heat and let cool a few minutes. Run batches through a blender to puree the soup stock.
  7. Return pureed soup to pot and add cream base. Add parsley and nutmeg and simmer ~12 minutes.
  8. Serve hot garnished with a celery leaf, and a sprinkling of parsley or nutmeg.
  9. May be refrigerated for two days prior to serving.

Not sure what to do with it? We've got you covered at Campbell's with our favourite recipes! Melt butter in a large saucepan over medium heat. Add celery, shallots, potato, and a pinch of salt. Season well with salt and pepper.

So that is going to wrap it up with this exceptional food cream of celery soup recipe. Thanks so much for reading. I’m sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!